Lemony White Bean Orzo

1. 1Soften the aromaticsFlavor-building ingredients such as onion, garlic, celery, or ginger, usually cooked near the start.. Heat the olive oil in a large Dutch oven or deep skillet over medium heat. Add the onion and cook, stirring occasionally, until softened, 4 to 5 minutes. Add the garlic and red pepper flakes, if using, and stir for 30 seconds.
2. 2Toast the orzo. Add the orzo and stir constantly for 1 minute to coat it in the oil and lightly toast it. This gives the finished pot a little backbone, which is more than can be said for some weeknight plans.
3. 3SimmerCook in liquid with gentle, occasional bubbles—not a full rolling boil. and emulsify. Pour in the broth, salt, and black pepper. Bring to a gentle simmer, then cook uncovered for 10 to 12 minutes, stirring every minute or two and scraping the bottom of the pot. The frequent stirring releases starch and emulsifiesCombine liquids that normally separate, such as oil and broth, into one smooth mixture. it with the broth and oil into a glossy sauce. Add a splash of broth or water if the pot becomes dry before the orzo is tender.
4. 4Finish the pot. When the orzo is nearly tender and still a little saucy, foldGently combine ingredients with broad scooping motions so the mixture keeps its texture. in the cannellini beans, lemon zest, lemon juice, and spinach. Cook, stirring, until the beans are hot and the spinach wilts, 2 to 3 minutes.
5. 5Add cheese and serve. Remove the pot from the heat and stir in the Parmesan. Taste and adjust with salt, pepper, or another squeeze of lemon. Rest for 2 minutes to thicken slightly, then scatter with parsley if using and serve hot.

Add tomatoes

Stir in 1 cup halved cherry tomatoes with the beans for a sweeter, juicier finish.

Make it dairy-free

Skip the Parmesan and finish with an extra tablespoon of olive oil plus 2 tablespoons nutritional yeast, if desired.

Add protein

Fold in cooked shredded chicken with the beans and heat until it reaches 165 F throughout.